Showing posts with label traditional. Show all posts
Showing posts with label traditional. Show all posts

Sunday, December 2, 2018

Baragu /Prosso Millet Sakkaare /Chakkara Pongal.

Huggi / ಹುಗ್ಗಿ /Shakkara /chakkara  Pongal  is a sweet dish with Rice and Moong dal. 


Huggi is normally prepared during the month of Dhanurmasa, that falls in between mid of December to mid January. This month is chill ( Cold ) winter. So as the food helps to keep our body warm and healthy. Eating dals is a good option and our Ancestors knew to take care them selves by adopting the good food habits.
Huggi is known as pongal in some parts of India. The sweet huggi is known as Shakkara/Chakkara pongal and is very famous in Tamil Nadu /Andra Pradesh. Though they use jaggery  This Pongal is known as Shakkara/Chakkara ( Sugar ) Pongal. They do not use coconut here or may be some ghee fried coconut pieces to be added. As you desired.
As I said this Pongal is prepared with Raw Roice and Moong dal. 
Here I have tried using Prosso Millet/Baragu instead of rice and Moong dal. Shakkara Pongal came out well and I can say it is delicious.
Baragu /Prosso Millet is one of the grain in Millet family. Millet is a healthy grain which has no gluten and it helps to control blood pressure and good for people who suffer from diabetic. It is full of fiber and keeps you full for a long time. Millet helps to control our cholesterol level.
I have used Prosso Millet / baragu, organic joni jaggery (jaggery in liquid form ).
December is here and the month of Dhanurmasa starts from 15th of this month and it ends on 15 of January. That day is celebrated as Sankranthi/Pongal. Sweet Pongal is special on that day to celebrate the festival. 
Let us see the recipe Now:

Things Needed :

Prosso Millet : 1/2 Cup
Moong Dal : 1/4 Cup 
Jaggery : 3 to 4 Tablespoons
Ghee : 2 to 3 Tablespoons
Cardamom : 3 to 4 Pods
Cashews and Raisins : 2 Tablespoons

Method :

1. Wash and drain the water of moong dal and Prosso Millet. No need to soak them in water. 
2. Keep a pan and put washed Prosso Millet and moond dal and dry roast. 

3. Put dry roasted prosso millet and moond dal to a bowl. 
4. Add 1 Cup of water and pressure cook for 4 to 5 minutes. Let it cool. Powder cardamom and keep it aside.

5. Keep  a pan on the fire and put cooked prosso millet and moong dal. Mix it well.
6. Add jaggery and mix it again. Add a tablespoon of ghee. Mix it well and let it cook on low flame.


7. Add one more tablespoon of ghee and mix it slowly. Let it cook for 2 minutes. 


8. Stir in between. Add powdered cardamom and mix it. Stir it slowly and let it get thick.


 Shift the ready pongal to a serving dish.


9. Add ghee fried cashews and raisins to Baragu/Prosso Millet Shakkara /Chakkara Pongal and serve.



Notes :

Dry roasting prosso millet and moond dal adds to the taste. It does not become too soft. Taste good.
Adding more /less ghee is optional. Use of any type of jaggery is optional. Adding 1 or two cloves powder to pongal adds to the taste. I have used very little quantity of Prosso Millet and moong dal. You can double the quantity if you are preparing it for more people. 
The measurement is like 
1 Cup of Prosso Millet :
1/2 Cup of Moong dal. 
You can use the same quantity of each grain. ( Optional ).
Time : 30 Minutes.
Serves : 2 to 3.

Thursday, November 29, 2018

Coconut Guli Appa / Pan Dosa

Kaayi dosa/Banalu dosa /Pan dosa is one of the traditional dosa done in South Canara / Malenadu/ Udupi . This is fluffy, soft and yummy dosa. I have tried Guli Appa with the same batter.


South Canara people use lots of coconut in their cooking. It is may be because coconut is grown plenty in this region.
Let us see some benefits of eating Coconut.
Coconut is one of the healthy nut/fruit. It is loaded with lots of medicinal value also. Coconut is full of fiber. Coconut oil is the best oil to use for our cooking. Coconut oil is good for our hair and skin. Coconut provides energy and it helps in controlling our cholesterol level. It has good anti aging qualities. It is a good antibiotic properties. It is rich in anti inflammation properties. Coconut is rich in copper, iron, manganese, magnesium and calcium.
Let us see the recipe Now :
I have used raw rice, a little urid dal and moong dal, flattened rice and methi seeds. Some coonut is used and it adds to the aroma of the dosa.
Kayi Dosa is one of the special dish of Udupi /South Canara. We use coconut and it is called coconut dosa.

Things Needed :

Raw Rice : 2 Cups
Urid dal : 2 Tablespoons
Moong Dal : 1 Tablespoon
Fresh grated coconut : 1 Cup / 4 to 5 tablespoons
Avalakki /Aval /Poha /Flattened Rice : 3 Tablespoons
Methi Seeds /Fenugrik seeds : 1 Teaspoon
Salt : As required
Oil /Ghee : 3 to 4 Tablespoons
Guli Appa Pan

Method :

1. Wash and soak raw rice, moong dal, urid dal and methi seeds for 2 to 3 hours. Soak avalakki/flattened rice separately.

2. Grate coconut and keep it aside.

3. Drain water from soaked rice, methi seeds,  dals and grind it with coconut and flattened rrice/avalakki.
4. Add required water. ( Little by little ). Grind it nicely till paste. Remove the batter from mixi jar and put it in a big bowl. Add required salt and mix it well.  Keep it aside. Let it rest for overnight.
5. Let it ferment over night or 6 to 8 hours.

6. In the morning Mix the batter nicely and  get ready to prepare guli appa and pan prepared dosa.
7. Keep Guli appa pan on the fire. Let it get hot. Add little oil to each guli /deep.


8. Now take a small ladle and put the batter to each guli/ deeper part. Cook on medium and low flame.

9. Cook on both sides and remove it from the pan. Repeat the same and prepare remaining guli appa.

Note :

No need to add more avalakki/poha.  Do not add much water while grinding. It should be like idli batter. Adding coconut adds to the taste and softness of guli appa. You can prepare Banagalu/pan dosas./ Set dosas with the same batter. Use of ghee instead of oil is optional.
Time : Soaking time 3 Hours + Fermentation 5 to 6 hours and Guli appa preparation 30 Minutes.
Serves : As you Desired.
Pan dosa :
Use the same batter and prepare Pan dosas..These are known as Kayi/Coconut Dosa in South Canara/Udupi /My doddamma's house.

Friday, November 16, 2018

Baked Cucumber Sweet Kadubu /Rice Cake

Baked Cucumber Sweet Kadubu is one of the traditional dish. Normally we prepare steamed sweet kadubu. This time I tried baking the same ingredients. It is like a cake and we can have it with cup of coffee/tea/juice. The choice is yours.


Some time back I have seen this Rice Cake/ Baked Kadubu /Baked Rice Cake in Foodie Group page.
My friend and foodie group admini Shri Kripa has prepared this baked cucumber sweet kadubu and I really wanted to try. I told her that it looks yummy and I am going try the dish. It is one of the North Canara dish. They call this dish as Kendathadya and it is normally done in fire wood oven.
   To tell about Shri Kripa, she is an excellent cook and very active person too. She is a good gardener and good adviser and she will definitely put her effort to provide clarification and guide people with her knowledge. She is a kind hearted friend.
       Coming back to my story, I got too busy with my routine, visiting places, going to dramas, music concerts, my tuition classes, attending marriages and the list goes on. We were too busy with deepavali festival etc,etc,etc. I did not get the time to try this Baked Cucumber Sweet Kadubu.
     
Yesterday we had the plan of visiting our elder son Ravi and his wife Vidya. Normally I do prepare some thing and take it to them. Mother's love you see  ☺  I had some cucumber n the fridge. So thought of giving a try. I had an idea and  I have watched a cookery show some time back. She had baked rava idli with dil leaves. Just the same way. I was pretty sure what to do. Believe me the " Rice cake " was an excellent out come and every one at home liked it. That is more important that what ever you do should fit into every one's liking.
I soaked the raw rice, then grind with jaggery and coconut, and then baked it.
This is exactly the way we do Our Southekai Kadubu. Instead of steaming I tried with baking the kadubu/Rice Cake.
Let us see the recipe Now :

Things Needed :

Raw Rice /Dosa Rice : 2 Cups
Grated Coconut : 1 Cup
Jaggery : 1 Cup
Cardamom : 5 to 6
Cucumber : 1 Medium
Ghee : 2 Teaspoons
Salt : A pinch
Eno Salt : 1 Teaspoon


Method :

1. Wash and soak the rice for 2 to 3 hours.
2. Grate coconut.
3. Wash and peel off the outer layer of cucumber. Cut into thin pieces.


4. Keep a pan on the fire and put jaggery. Add 1/4 cup of water and let the jaggery melt completely.
5. Sieve jaggery mixture with a siever and keep cleaned jaggery mixture aside.
6. Remove the pods from cardamom and keep it aside.


7. Remove the water from soaked rice and grind it with coconut,cardamom, cucumber pieces.
8. Use very little water to grind. Let the batter consistency be like rava/semolina.
9. Now add cleaned jaggery and grind it for a minute.


10. Remove the batter from mixi jar and put it to a bowl.

11. Greece the tray with little ghee.

12. Heat the oven for 5 minutes before you keep the Rice cake batter.
13. Add 3/4 teaspoon of Eno salt and 1 teaspoon of ghee to the batter and mix it well.
14. Pour the batter to the tray and keep it in the oven and bake for 40 minutes @ 180 degree C.


15. Insert a knife edge and check. If it does not stick to the knife edge its done.
16. Remove the tray from the oven and keep it above the oven for 10 minutes.

17. Cut the rice cake when it is completely cooled.


18. Baked Cucumber Sweet Kadubu/Rice Cake is ready to serve.

 Note :

Do not add more water while grinding the batter. You can use jaggery mixture instead of water to grind the ingredients. Grinding smaller quantity is always better. Use of more / less jaggery is optional. No need to use more ghee. Cut the Rice Cake once it is completely cool.
If the batter turns bit watery  add 2 to 3 tablespoons of medium size rava/semolina. Thae batter turns bit thick.
Time : 
Preparation time : 10 Minutes.
Rice soaking time : 3 hours
Grinding time : 5 Minutes.
Baking time : 40 Minutes.
Cooling time : 10 Minutes.

Sunday, November 11, 2018

Sajjappa / Kajjaya

Sajjappa is one of the traditional dish prepared during the festival. Sajje means rava/semolina and appa is a sweet. The outer layer is covered with rava and maida and the stuffing is Gasa gase/Poppy seed, coconut and jaggery.


Festivals are celebrated not only to have fun. we family members learn a lot like adjusting each other member in the family.  Lots of traditions and culture passing on to the next generations. It is not only about the food, family bonding, respecting the elders, love and care everything that comes together.
Sajjappa can be kept in airtight box for 15 days. We all love to have them at any time of the day.
Let us see the recipe Now :

Things Needed :

Chiroti Rava : 2 Cups
Maida : 1 Cup
Salt : A pinch
Jaggery : 1 Cup
Copra /Dry Coconut : or normal coconut gratings. : 1 cup
Poppy Seeds : 2 Tablespoons
Cardamom : 5 to 6 Pods
Ghee : 2 Tablespoons
Oil : To Fry /2 Cups of oil

Method :

1 Grate coconut and Dry grind it with cardamom pods.  powder jaggery.
2. Take a big bowl and put chiroti rava and maida. Add a pinch of salt and ghee.


3. Mix all the ingredients nicely Add water and prepare thick dough.



4. Keep a pan on the fire and heat. Add dry ground coconut and jaggery. Let the jaggery melt and mix with coconut.
5. Stir till all the moisture disappear from coconut - jaggary mixture. Add poppy seeds and stir till all the moisture disappear.


6. Shift the ready hoorana ( coconut-jaggery mixture) to a small bowl. Let it cool.


7. Divide the ready dough into very small portion. Kneed it well and give a ball shape.
8. Now roll the small pooris, place 1 teaspoon of jaggery -coconut mixture.


9. Fold the edges and bring it in the middle. Press it slightly with your palm.
10 Arrange these folded sajjappa in a plate or tray.


  11. Keep a pan and heat. Put oil and let it get hot. ( Low flame ).
12. Fry Sajjappa on low and medium flame one by one or as you wish.
13. Fry Sajjappa on both sides and remove it from the pan. Put it on a kitchen tissue.



  14.Shift the ready Sajjappa to a serving bowl.
15. Serve hot or cooled Sajjappa at any time of the day.

 Note :


Use of ghee while preparing the dough helps the sajjappa to be crispy and adds to the   taste. You can use hot oil instead of ghee. You can also dry roast maida slightly and then use it. Allow the maida to cool completely before adding water. dry roasting helps the Sajjappa to be crispy.
For the stuffing you can use copra / dry coconut or normal coconut.  Dry grind the coconut and then use it.
Time 30 to 40 Minutes
Serves : Around 20 Sajjappa.